Jacqueline Kleis

Jacqueline Kleis has a diverse and extensive work experience in the culinary field. Jacqueline started their career as a Pastry and Chocolate Apprentice in Marmey in 1987. Jacqueline also worked as a Private Chef for CHANEL Inc from 1985 to 1992. In 1992, they completed a short apprenticeship at Jamin-Joël Robuchon.

In 2006, Jacqueline established their own businesses. Jacqueline founded Nutriescuelas, Inc, where they served as the President, Founder, and Developer from August 2006 to June 2007. During the same period, they also served as the President, QSR Concept Developer, and Retail Product Developer for Urban Deli-Café, Inc and Urban Cuisine Prepared Foods. Their role included developing an innovative food retail concept and a product line of affordable, healthy pre-packed meals.

From 2006 to 2008, Jacqueline also worked as the President, Business Developer, and Executive Chef of Jacqueline Kleis Gourmet Catering, where they developed a major off-premise full-service gourmet catering company in Puerto Rico. Jacqueline organized and executed events for high-profile clients, such as Governor's Inauguration Balls and MLB and ESPN.

In 2010, they joined Fiesta Restaurant Group, Inc as a Senior R&D Manager/Corporate Chef. Their role involved being a creative culinary product developer and a marketing strategist. Jacqueline also served as a brand media spokesperson in English and Spanish TV.

In 2016, Jacqueline founded Culinary Beet LLC, where they worked as the Principal Owner and Culinary Consultant. Their tenure lasted from March 2016 to October 2017.

More recently, since 2017, they have held multiple executive roles at Wild Fork Foods and Wild Fork/JBS. As the Executive Corporate Chef for Wild Fork/JBS, they oversee culinary operations. Jacqueline also serves as the Executive Chef-Head of Culinary at Wild Fork Foods, where their responsibilities include leading the culinary team and managing the culinary aspects of the company.

Overall, Jacqueline Kleis has demonstrated a passion for the culinary industry and has gained a wealth of experience in various roles throughout their career.

Jacqueline Kleis attended Brown University from 1981 to 1985, where they obtained a Bachelor of Arts degree with a major in French Language and Civilization and a minor in International Relations. In 1983 to 1984, they participated in a Study Abroad Exchange program at Université de Lyon II, focusing on French history and literature.

Later, in 2016, Jacqueline enrolled in The Culinary Institute of America and completed a Continuing Education program, known as the CEIP Class of 2017 CIA/Hormel-Chefs of Innovation. Additionally, in April 2016, they obtained a certification called CEIP-Culinary Enrichment and Innovation Program from The Culinary Institute of America.